Name: Chicken Enchilada Quinoa
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 c. quinoa; 2 c. low-sodium chicken broth; 1 tbsp. extra-virgin olive oil; 1/2 large onion, diced; 1 jalapeño, minced; 2 cloves garlic, minced; 1 tsp. ground cumin; 1 tsp. chili powder; 2 c. shredded rotisserie chicken; 1 c. corn kernels; 1 c. red enchilada sauce; 1 1/2 c. Shredded Monterey Jack; Chopped tomato, for garnish; Diced avocado, for garnish; Freshly chopped cilantro, for garnish

Step 1Preheat oven to 350º. In a small saucepan, combine quinoa and chicken broth and bring to a boil. Reduce heat to a simmer and cook until fluffy, 15 to 20 minutes.

Step 2In a large skillet, heat oil. Add onion, jalapeño, and garlic and cook until tender, about 6 minutes. Add cumin and chili powder and stir until combined, then add chicken, corn, and enchilada sauce (reserve 1 tablespoon for drizzling) and stir until combined. Add 1 1/2 cups cooked quinoa (reserve rest for later use) and stir until combined, then top with cheese.

Step 3Bake until cheese is melty, 15 minutes.

Step 4Garnish with tomato, avocado, cilantro, and reserved enchilada sauce and serve.

Chicken Enchilada Quinoa

Ingredients

Directions

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